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Catch a cab, hop on the subway or take a stroll to Le Bernardin — there are plenty of ways for you to get to the Five-Star restaurant. Located at 155 W. 51st Street between Sixth and Seventh avenues, the restaurant calls the Theater District home, just blocks from the world-famous Rockefeller Center and Times Square.

Any of New York’s iconic yellow taxis can drop you off at the restaurant’s front door. Or travel like a local and take the New York subway — half the alphabet will get you close to Le Bernardin, including the 1, 2, 3 or B, D, F and V trains. And if the weather permits, enjoy a walk through Manhattan on the way to your meal — Le Bernardin’s nearby neighbors include Radio City Music Hall and the Museum of Modern Art.

Le Bernardin is smack-dab in the middle of New York City, which makes street parking nearly impossible. If you’re set on driving to the restaurant, you can park in one of the two nearby paid lots; one is located on 51st Street between Sixth and Seventh avenues, and the other is on 51st Street between Seventh Avenue and Broadway.

The renowned Le Bernardin serves seafood in the New York Theater District at 155 W. 51st St. between Sixth and Seventh avenues, near Times Square and Rockefeller Center. You’ll be much happier getting there by subway or taxi, leaving the Manhattan traffic and parking headaches to someone else. Trust us on this one.

If you need a seafood fix, you can get your fill at Le Bernardin six days a week. The restaurant serves lunch Monday to Friday from noon to 2:30 p.m. and dinner Monday to Thursday from 5:30 to 10:30 p.m. On Fridays and Saturdays, Le Bernardin stays open a half hour later, until 11 p.m. We recommend trying the Five-Star restaurant for lunch: You can get a menu similar to the dinner fare for a significantly lower price.

Renowned chef Eric Ripert’s seafood workshop, Le Bernardin, opened in 1986 and has since developed a reputation as one of the best restaurants in New York.

Guys, don’t forget your jackets when heading to upscale Le Bernardin; the restaurant requires them for gentlemen. Ties are preferred but not mandatory. Women should wear similarly dressy clothing. It’s worth getting gussied up for a meal at Le Bernardin, known for impeccable Five-Star seafood and its celebrity chef-partner Eric Ripert. Ripert frequently appears as a guest judge on Top Chef and hosts his own PBS cooking show, Avec Eric. The interior of the popular Manhattan Theater District eatery just got a major facelift — its first aesthetic overhaul in the 25 years it’s been open. The new décor is more fresh and modern than its old style, with twisted vertical strips of steel taking over one wall and a 24-foot triptych painting of a stormy sea scene dominating another. Dark leather banquettes line the walls along with matching chairs framed with steel. Inside the sleek space, you’ll be treated to formal, attentive service and the freshest seafood around, so make sure to dress the part.

If you and your cohort of dining companions have to cancel reservations at Le Bernardin, do so quickly: Groups of five or more require a deposit of $50 per person. If you cancel at least 48 hours before your reservation, you’ll be refunded the money. If you give shorter notice, you’ll lose your deposit. Parties of four or fewer don’t face any penalties for failing to cancel. But don’t be a cad, let the restaurant know if you won’t be able to make it.

You can make a reservation at Le Bernardin by calling directly or booking online through OpenTable. Reservations are highly recommended, as the restaurant is hopping for both at lunch and dinner.

If you’re craving Le Bernardin’s crispy black bass with lop cheong sausage, it’s best to call the seafood restaurant directly to make a reservation. You can also use OpenTable to book online. Reservations are highly recommended at the New York restaurant, as it proves popular for both lunch and dinner.

If you didn’t plan ahead, Le Bernardin does occasionally have room for walk-ins, but don’t count on getting a table. A better bet is settling down in the more casual bar area, which serves the full menu of French, Asian and other internationally influenced seafood. Led by chef-partner Eric Ripert, the Five-Star restaurant is one of the top spots in New York.

If you crave seafood from Le Bernardin, book a table as soon as your hankering takes hold. Reservations are highly recommended, since crowds flock to the acclaimed restaurant for both lunch and dinner. Call Le Bernardin directly to make a reservation, or log on to OpenTable to book online.

If you don’t have a reservation but still want to try chef Eric Ripert’s famous seafood preparations, Le Bernardin does allow the occasional walk-in. And if that doesn’t work, you can always try to grab a seat in the more casual bar area, which serves the whole menu.

Five-Star hotspot Le Bernardin offers a seafood-centric menu from co-owner and celebrity chef Eric Ripert. Located in New York’s Theater District near Times Square, the restaurant sources its seafood daily and prepares simple yet flavorful dishes that often include Asian ingredients. Before you head to this seafood lover’s paradise, here are the top five things to know about Le Bernardin:

1. Le Bernardin playfully divides its seafood menu into three sections: Almost Raw, Barely Touched and Lightly Cooked. You’ll find oysters and fluke sashimi in the first category, while sautéed calamari and warm lobster carpaccio shine in the second. In the last, delicately prepared entrées include a crispy black bass with lup cheong sausage or red snapper baked in a rosemary and thyme-salt crust. The chef doesn’t serve endangered Chilean sea bass and shark, and if you don’t love seafood, pasta, lamb, duck or filet mignon can fill your plate upon request.

2. We highly recommend making a reservation at Le Bernardin, a top New York restaurant whose 32 tables fill up quickly for lunch and dinner. You can call the restaurant directly to make a reservation or book through OpenTable. Occasional walk-ins are accepted, or you can sit in the more casual bar area, which lets you order from the complete menu.

3. Le Bernardin is an upscale New York seafood restaurant and accordingly, gentlemen are required to wear jackets in the dining room. Ties, while not mandatory, are preferred. Ladies should also dress to impress — a nice skirt, blouse and slacks or dress will do. You’ll want to look your best in the Five-Star hot spot, which offers formal, attentive service in a sleek and modern atmosphere.

4. Dining at Le Bernardin is a splurge, but if you’re a seafood lover, it’s a splurge you’ll never forget. The Five-Star restaurant offers a three-course, prix fixe dinner menu for $115, a seven-course tasting menu for $140, or $227 with the wine pairing, and a 10-course chef’s menu for $190, or $330 with the wine pairing. If you want to try the delicious seafood without breaking the bank, the three-course lunch menu — very similar to the dinner menu — comes in at a steal for $70.

5. Le Bernardin is co-owned by Maguy Le Goze and acclaimed chef Eric Ripert. A native of France, Ripert won the James Beard Award for Outstanding Chef of the Year in 2003 and earned fame as the host of his Emmy-Award winning cooking show on PBS, Avec Eric, and serves as a frequent guest judge on Top Chef.

While Le Bernardin doesn’t encourage large groups to party in the main dining room, the private dining room upstairs offers a great space to gather a gaggle of friends to enjoy a succulent seafood dinner. Les Salons Bernardin sits above the restaurant’s main dining room and its windows overlook 51st Street, adding a twist to the already exquisite dining experience.

The modern room, featuring maple ceilings and etched glass walls, can accommodate up to 90 people as one large space, or smaller groups when divided into four sections. A kitchen separate from the main kitchen serves the modern room, and you can choose from a preselected three- or four-course menu or from suggested tasting menus. Groups of 15 or fewer can order from the a la carte menu.

When you’ve got a big party and you want to dine at Le Bernardin, take it upstairs to the restaurant’s private dining room. Called Les Salons Bernardin, the private room is situated above the main dining room on the second floor. The room has a stylish modern feel, with maple ceilings and etched glass walls. Featuring windows overlooking 51st Street, the whole room can accommodate up to 90 people, or you can have it divided into four intimate spaces.

Les Salons Bernardin has a separate, dedicated kitchen, so your meal is freshly prepared and served without slowing down the main kitchen. Les Salons offers a preselected three- or four-course menu and a selection of suggested tasting menus. Groups of 15 or less can also order from the a la carte menu. No matter which menu you elect, you’re sure to enjoy some of the best seafood in New York in a chic atmosphere.

A meal at Le Bernardin won’t come cheap, but you certainly get what you pay for in flawlessly prepared seafood. Consider having lunch at Le Bernardin if you’re looking for a great value: A three-course menu costs only $70. Now while that might not seem like a bargain to some, a similar menu runs $115 for dinner. On top of its three-course dinner, Le Bernardin also serves a seven-course tasting menu, which costs $140, or $227 with wine pairings. For the no-holds-barred seafood endeavor, order the 10-course chef’s menu, which costs $190, or $330 with wine pairings. Your courses will come from Le Bernardin’s playfully named sections: Almost Raw, Barely Touched and Lightly Cooked. Pasta, meat and duck are also available upon request, in case seafood isn’t your thing. But truthfully, the reason to come to Le Bernardin is the luscious seafood.

You won’t find breathtaking views at Le Bernardin, other than the exquisitely prepared seafood on your plates. Le Bernardin doesn’t use gimmicks or flashy scenery to earn its Five-Star rating; it focuses on the best ingredients and the best way to prepare them for you. As far as the eye candy goes, translucent silvery fabrics cover the restaurant windows, but still allows the energy from 51st Street to seep through. Twisted vertical strips of steel take over one wall, while a 24-foot triptych painting of a stormy sea scene dominates another. You’ll also find dark leather banquettes lining the walls with matching chairs framed with steel.

Le Bernardin’s contemporary yet simple décor lets the true star of the restaurant shine: chef Eric Ripert’s beautifully prepared seafood. The menu focuses on fish, featuring sections for raw and cooked options. If you like food that swims or crawls on the seafloor, this is the place for you.

If you want to bring your little foodie to Le Bernardin, check with the restaurant first. Although there’s no set minimum age to dine at Le Bernardin, the restaurant handles requests for parties with young diners on a case-by-case basis. There’s no kids’ menu at the New York restaurant, but children are allowed to order a la carte.

We don’t think the Five-Star restaurant works well for children. Hire a babysitter and enjoy the top-notch dining experience at Le Bernardin without fussy little ones. The refined seafood preparations and formal service, while great for adults, might not be a good fit for families with toddlers in tow.

Le Bernardin’s staff will try to honor special requests, but it can’t guarantee that it’ll be able to accommodate every one. For example, the Five-Star restaurant will do its best to seat you at a table that you specify, but in an always-crowded eatery, that can be a tall task. Even so, expect nothing less than professional, formal and attentive service. You can be confident that your needs will be met. Le Bernardin focuses on fresh seafood, but it can also cater to special diets or allergies. Just be sure to let the restaurant know if you’re a vegetarian or vegan, or whether you have any special dietary needs when making your reservation.

If you want to give the gift of Le Bernardin’s Five-Star seafood, you can buy gift cards by calling the restaurant directly or dropping by to make your purchase in person. Gift cards are available in any denomination, so you can treat a friend to a cocktail or a 10-course chef’s tasting menu. Plus, Le Bernardin is a great place to celebrate a special occasion — the formal service and precise preparation make every meal at the Theater District restaurant feel festive. Thanks to the contemporary dining room and celebrity chef Eric Ripert’s flawless artistry, Le Bernardin is a landmark in the New York culinary scene.

Le Bernardin doesn’t offer takeout — a to-go box would simply be unbecoming outerwear for seafood of this caliber. Plus, you’d miss out on an essential part of the restaurant’s appeal: terrific service. Instead, make a reservation to eat in and enjoy the elegant atmosphere and wonderful food at Le Bernardin. Even if you don’t have a reservation, take a seat at the bar, where you can still order from the full menu.

Le Bernardin specializes in fresh seafood sourced from all over the world; celebrity chef Eric Ripert’s simple preparations incorporate French techniques and Asian ingredients. You won’t regret taking the time to enjoy a full meal in this Theatre District restaurant.

Le Bernardin doesn’t offer nightly specials, but the menu changes often enough to keep things fresh. Chef and owner Eric Ripert believes in using the best ingredients and preparing them simply, and he often draws inspiration from seasonal produce. The New York restaurant is known for its seafood, which is brought in every day from around the world.

To get a sample of the best that the eatery has to offer, try one of the tasting menus: a seven-course Le Bernardin menu or a 10-course chef’s menu. And if you’re looking for a particularly sweet deal, stop in for lunch, when you can get a three-course meal in the Five-Star restaurant for just $70.

Le Bernardin, the popular eatery in the heart of Manhattan’s Theater District, just got a major aesthetic renovation — its first in the 25 years it’s been open. Gone are the old wood-paneled walls that used to overtake the stuffy space. In is fresh and contemporary décor that’s more in line with its young clientele. The revamped dining room, which was designed by Bentel & Bentel, features twisted vertical strips that extend to the ceiling and a large triptych painting of a stormy sea scene. As they were in the original design, the colors are muted — featuring mostly dark browns and beiges — plus, there is still carpeting on the floors and tables sit at a respectable distance from one another. A new addition is the curved dark leather banquettes with matching chairs that are framed with steel. Translucent, silvery fabrics hang from the windows, blocking the view of traffic from 51st Street while still allowing the city’s energy to flow through.

If you want to dine at Five-Star Le Bernardin, snatch a seat as soon as you can; the dining room has 28 tables that fill up quickly for lunch and dinner. The restaurant features comfortable round tables and leather banquettes with leather chairs, which allow enough space between each table to make sure you don’t feel crowded. The restaurant’s sleek vibe — typified by the steel strips that twist up to the ceiling — reflect its young and hip clientele. The contemporary room matches the modern food coming from the kitchen, with an immense 24-foot triptych painting of a stormy sea scene adding visual interest. The painting hints at the reason you should grab a table at Le Bernardin: chef Eric Ripert’s flawlessly prepared seafood dishes.

If you have to wait for your table at Le Bernardin, take a seat at the restaurant’s newly expanded bar and lounge before feasting on Eric Ripert’s amazing seafood. This comfortable spot seats about 30 people — right at the bar or at small, comfortable tables with leather seats in the lounge area — and is the perfect place to sip a pre-dinner glass of champagne. If you haven’t made a reservation at the popular restaurant, you are invited to sit at the bar and lounge and order off its dedicated cocktail menu. The bar offers the full menu of fantastic seafood fare that you’ll find in the main dining room. The only difference: no reservations or jackets required.

When you order wine at Le Bernardin, it’ll come to you in elegant Spiegelau glassware. Each style of wine pairs with its own custom glass at the Le Bernardin to let you experience its truest flavor. The glassware complements the custom-designed JL Coquet striped plates and Bernardaud side plate that grace each table.

As far as the contents in the glasses, wine options are in no shortage. Le Bernardin’s wine list highlights white burgundies and vintages with a global scope — 12 countries represented on a nightly basis. You’ll be able to find the perfect pour to pair with the delectable Five-Star seafood.

Le Bernardin complements its terrific seafood dishes with simple and chic table settings. Upon your arrival, the staff prepares your table with a custom-designed JL Coquet striped plate, a Bernardaud side plate and Spiegelau glassware. Depending on what kind of wine you order, you’ll see a different glass serving your drink; the restaurant uses individually styled stemware to serve different wines so that you can best experience the bouquet and full flavor of your vintage.

The tables mirror the dining room’s simple yet contemporary elegance; both comfortable round tables and leather banquettes are sprinkled throughout the room, and sleek strips of steel twist up to the ceiling. Le Bernardin puts its efforts into crafting its Five-Star cuisine; think of the tables and décor as simple accoutrements.

When you dine in Le Bernardin’s dining room, soft background music sets the tempo to your meal. The eclectic but subdued music suits the upscale eatery, evoking a lively mood without becoming noisy. The New York restaurant’s contemporary dining room feels fresh and modern, with teak accents on the walls and strips of steel twisting up to the ceiling. The acclaimed seafood spot has become a New York landmark thanks to its refined food, celebrated chef Eric Ripert and a top-notch dining experience. If you’re a pescatarian, then a trip to Le Bernardin will complete your food pyramid like no other place in New York can.

Le Bernardin creates a lively atmosphere conducive for conversation, but subdued enough for a romantic dinner. Soft background music and the usual chatter and clamor of a busy restaurant set a vibrant mood without making you feel as if you’re in a crowded subway or on top of your neighbor. A seafood meal at Le Bernardin pulls you into 51st Street’s energy as the city passes by outside. Filled with suits holding power lunches during the day and chic New Yorkers lingering in the evening, Le Bernardin is sure to be busy but successfully traverses that thin line between bustling and noisy.

Don’t worry about eavesdropping neighbors or tight spaces at Le Bernardin. The Five-Star New York restaurant’s round tables and banquettes leave sufficient room for you and your leather chair to fit comfortably. You won’t feel claustrophobic at any of Le Bernardin’s 28 tables, which are arranged evenly around the dining room with ample space between them. The layout encourages conversation in the lively, energetic eatery.

Teak accents, twisted steel that extends to the ceiling and a 24-foot painting of a stormy sea scene punctuate the contemporary dining room. Rather than providing a distraction, the simple yet modern décor highlights your meal and lets the food take center stage.

Le Bernardin offers some of the best service you’ll find in any restaurant. The staff is formal and professional while anticipating and attending to your every need. For example, during our visit, the server brought more toast points for our salmon rillettes just as we were finishing the ones that came with the appetizer.

The service at Le Bernardin fits a renowned Five-Star restaurant, maintaining a sense of formality while other eateries become more casual. Le Bernardin is one of only a handful of New York restaurants that still requires men to wear jackets, but chef Eric Ripert’s famous seafood keeps customers coming back in droves.

Le Bernardin is a prime place for romance. The elegant New York restaurant feels special but not pretentious and has a lively, contemporary atmosphere. After a recent renovation, the sleek restaurant is now punctuated by steel accents, brown leather chairs and a 24-foot triptych painting of a stormy sea scene, creating the perfect spot for a young couple’s night out on the town. The dining room’s tables, which are made up of both round tables and banquettes, are well-spaced and prevent you from feeling crowded. And of course, the service is attentive and top-notch.

Widely praised for his seafood, chef Eric Ripert prepares and presents beautiful fish dishes. Get your dining companion in the mood for love with the oysters. Put a bow on your romantic meal by sharing one of pastry chef Michael Laiskonis’ innovative desserts; we liked the dark chocolate, peanut and caramel tart with Meyer lemon puree and praline citrus sorbet when we were there, and think you will, too.

When you want to impress your sweetie with a night out, Le Bernardin fits the bill for an upscale date with contemporary New York style. The Five-Star restaurant features an elegant but not stuffy atmosphere, and produces a lively energy that helps conversation flow. Steel accents, brown leather chairs and banquettes, and a 24-foot triptych painting of a stormy sea scene create a fun and modern atmosphere, while the attentive service makes you feel comfortable.

Known for chef Eric Ripert’s simply prepared seafood and inventive sauces, the New York restaurant offers an incredible collection of wines to complement its cuisine. Opt for preset pairings with any tasting menu or ask one of the expert sommeliers for recommendations.

Celebrity chef Eric Ripert spends countless hours in the kitchen of Le Bernardin, but much to the delight of diners, he occasionally finds time to visit tables in the dining room. Ripert is one of the most renowned chefs in the world, famous for his simple but succulent seafood preparations at Le Bernardin. Trained in his native France, Ripert has been the executive chef at Le Bernardin since 1994. However, you might recognize his face as a frequent guest judge on Top Chef, appearances on No Reservations and from hosting his own Emmy Award-winning PBS cooking show, Avec Eric.

Le Bernardin, a Five-Star seafood restaurant with dishes prepared by acclaimed chef Eric Ripert, offers a delectable prix fixe and tasting menu filled with deep-sea delicacies topped with flavorful, Asian-inspired sauces. The entire menu earns our rave review, but if you want to know the five best things to order at the restaurant, we offer these picks:

1. Le Bernardin’s menu cleverly divides its menu into three basic categories: Almost Raw, Barely Touched and Lightly Cooked. If you’ve got a daring palate, you’ll love the Almost Raw section. We love the assortment of fresh oysters and the numerous sashimi and tartare options; in particular, the striped bass with a watermelon radish carpaccio, mustard oil and red dulce seaweed vinaigrette.

2. Though the menu changes often to incorporate in-season produce and fresh-sourced fish, you can expect to find terrific Barely Touched dishes year-round. The sautéed calamari filled with sweet prawns and shiitake mushroom, warm lobster carpaccio with hearts of palm and orange vinaigrette or smoked yellowfin tuna “prosciutto” with pickled vegetables and crispy kombu all make our mouths water just thinking about them.

3. Lightly cooked dishes are sure to please both the most adventurous and timid palates. Masterpieces include a crispy black bass in a hoisin-plus jus with lup cheong sausage and mini pork buns or a red snapper baked with a rosemary and thyme-salt crust.

4. If you have a hard time choosing just three dishes on the prix fixe menu, we recommend splurging on the chef’s 10-course tasting menu with a carefully selected wine pairing. The menu changes seasonally, but will always take you on a delectable journey through the chef’s wheelhouse of searing, baking, poaching or just letting ingredients go au naturel. A recent menu included caviar, seared langoustine with a wild mushroom salad, charred octopus with miso vinaigrette and lime parfait with merengue, avocado purée and grapefruit-tequila sorbet.

5. Le Bernardin’s pastry chef blends French techniques with molecular gastronomy to create interesting and decadent treats — all of which pair well with the seafood-rich menu. Our favorite is the restaurant’s most famous dessert, known simply as “The Egg”— though you won’t find it on the menu, you have to request it! Like many of the desserts, “The Egg” is sculptural and complex, consisting of an emptied eggshell with tiers of milk chocolate custard, liquid caramel and caramel foam, topped with maple syrup and a pinch of sea salt.

Acclaimed chef Eric Ripert is chef-partner of Le Bernardin. Born in France, Ripert left home at just 15 years old to attend culinary school in Perpignan in the southern part of the country. He began his career at age 17 in the kitchen of Paris’ La Tour D’Argent restaurant and then at Joël Robuchon’s Jamin. In 1989, Ripert moved to the United States to work at Jean-Louis at the Watergate Hotel in Washington, D.C., under famed French chef Jean-Louis Palladin.

Ripert joined Le Bernardin in 1991 and has become the restaurant’s longest-standing chef. He is now one of the most celebrated chefs in the world, winning the 2003 James Beard Award for Outstanding Chef of the Year. He’s also gained further fame from frequent appearances on No Reservations, as a guest judge on Top Chef and from hosting his own Emmy Award-winning PBS cooking show, Avec Eric.

Put simply, chef Eric Ripert puts the focus on fish at Le Bernardin. He even goes so far as to tell you that outright, printing the mantra “fish is the star of the plate, not the chef” on the menu. Sourcing the finest fresh seafood from all over the world and using seasonal vegetables, Ripert believes the best ingredients make the best meal. Ripert’s seafood shines through simple preparations, paired with flavorful and balanced sauces that often include Asian ingredients.

Ripert also believes in sustainability: Le Bernardin doesn’t serve endangered species. If you want Chilean sea bass, shark or wild blue fin tuna, you’ll have to go somewhere else. Ripert’s cuisine is sure to knock your socks off, and even better, it’ll leave you satisfied and guilt free.

Everyone knows the chef behind Le Bernardin’s amazing seafood, but not everyone knows the man behind its desserts: James Beard Award-winner Michael Laiskonis. One of the top pastry chefs in the country, Laiskonis creates sculpted and refined desserts for the acclaimed New York restaurant. Using a combination of French pastry techniques and molecular gastronomy, Laiskonis and his staff churn out creative desserts, such as the dark chocolate, peanut and caramel tart with Meyer lemon puree and praline-citrus sorbet that we tried on our visit.

One of Laiskonis’ signature desserts isn’t even on the menu. Known just as “The Egg,” the decadent confection is composed of layers of milk chocolate custard, liquid caramel, caramel foam, a drop of maple syrup and a pinch of sea salt, all inside an emptied eggshell. You won’t forget his name after tasting the delicious confection.

Fish is king at Le Bernardin. The New York restaurant lets its seafood flag fly, and the menu offers a multitude of options. Delicacies from the deep blue are divided into three sections: Almost Raw, Barely Touched and Lightly Cooked. The first section includes dishes such as oysters and Vietnamese-style marinated hamachi, while the second features originals such as grilled Hawaiian escolar with a chilled carrot and lime mousseline with miso sauce. Lastly, the lightly cooked dishes are aptly categorized, like the crispy black bass with lup cheong sausage and bean sprout “risotto”, served with mini steamed buns and a hoisin plum jus.

At dinner, you can order from a three-course menu for $112, a seven-course Le Bernardin tasting menu for $138, or a 10-course chef’s menu for $185. If you’re less-than-enamored with halibut and lobster, you can ask for pasta, meat or duck dishes, all available upon request. Even those with seafood allergies can enjoy a great meal at Le Bernardin.

Le Bernardin doesn’t offer a dedicated gluten-free or allergy-sensitive menu, but the restaurant’s staff can help you find dishes to fit your needs. Since the New York restaurant has a seafood-focused menu, many of chef Eric Ripert’s dishes should work if you have a gluten allergy, but check with your servers just in case. Let Le Bernardin know about any allergies when you make your reservation so the kitchen can be prepared. Pasta, meat and duck dishes are all available upon request, so even if you’re allergic to seafood, you can still enjoy a great lunch or dinner at the Five-Star Manhattan restaurant.

While known as a temple of fish cuisine, Le Bernardin isn’t just for pescatarians. You’ll also find options for vegetarians and vegans on the restaurant’s menu. Dishes like buffalo mozzarella tortellini with wild mushroom consommé and Parmesan emulsion, as well as cauliflower couscous with a warm salad of seasonal vegetables, are regularly on the menu. The Five-Star restaurant also serves an ever-changing salad composed of seasonal herbs and vegetables with a balsamic vinaigrette.

Le Bernardin, found in the heart of New York’s Theatre District, can accommodate special dietary requests with advance notice. Just let the restaurant know your nutritional restrictions when making a reservation.

Carbohydrate enthusiasts will be thrilled with the bread service at Le Bernardin. A meal at the New York restaurant starts with a carbo load: You get your choice of six types of bread, including the likes of rosemary breadsticks, wheat rolls and fruit-and-nut baguettes. Bread is served with fresh cow’s milk butter topped with Maldon sea salt. The varieties also go well with the Five-Star restaurant’s cheese course, which consists of your pick of four dairy pieces from France, Spain, Italy and the United States. Just be sure to leave room for your entrees and dessert.

If you have a cheese habit that could rival a mouse’s, you’ll find something to satisfy your craving from France, Italy, Spain or the United States at Le Bernardin. The cheese course at the New York restaurant comes courtesy of a cart, which introduces you to 20 to 25 options sourced from New York’s well-known Murray’s Cheese Shop. A selection of four cheeses costs $22.

Wrap up your meal at the Five-Star restaurant with the cheese course and one of pastry chef Michael Laiskonis’ inventive desserts. Known for intricate presentation and experimenting with Asian and savory flavors, Laiskonis crafts creative desserts, such as the dark chocolate, peanut and caramel tart with Meyer lemon puree and praline-citrus sorbet, and “The Egg,” an emptied eggshell refilled with layers of milk-chocolate custard, liquid caramel, caramel foam, a drop of maple syrup and a pinch of sea salt. It’s not quite a Fabergé, but as far as desserts go, it’s close.

Although most diners come to Le Bernardin to feast on the fish, desserts are anything but an afterthought. You’ll find a menu full of creative and refined after-dinner treats. Pastry chef Michael Laiskonis uses French pastry techniques and molecular gastronomy to create decadent confections to match the renowned seafood restaurant’s entrees. Laiskonis often experiments with Asian flavors and savory components, exemplified in the black sesame panna cotta served with pain de Genes, sour cherry spheres, Mandarin orange sorbet and shiso.

Le Bernardin’s desserts often resemble sculptures in their beauty and complexity. The New York restaurant’s most famous dessert — known just as “The Egg” — isn’t listed on the menu. An emptied eggshell contains the layered confection; maple syrup and a pinch of sea salt top the egg’s tiers of milk-chocolate custard, liquid caramel and caramel foam.

At the end of dinner at Le Bernardin, you’ll get a sweet treat before you head for the door. Even if you order dessert, save room: You’ll get your own plate of petit fours. The bites include a changing selection of traditional French sweets, like chocolates, macarons, financiers and fruit jellies. The petit fours may be tiny, but they’re complex — created by pastry chef Michael Laiskonis to meld different flavors.

At lunch, small madeleine’s and financiers are served warm from the oven in a napkin. During our visit, the almond- and pistachio-flavored cakes served with our coffee were a highlight of the meal.

Le Bernardin’s secret signature dessert can’t be found on the menu, but that doesn’t prevent it from being well known. Simply called “The Egg,” pastry chef Michael Laiskonis’ creation takes an emptied eggshell and fills it with delicious layers. A drop of maple syrup and a pinch of sea salt top The Eggs’ tiers of milk-chocolate custard, liquid caramel and caramel foam. The dish comes as a pre-dessert gift and isn’t always offered, but if you request it, you may get lucky.

Other desserts served at the acclaimed New York restaurant play with Asian flavors and savory ingredients — the black sesame panna cotta with sour cherry spheres and shiso comes to mind — and are all beautifully plated.

When you dine at Le Bernardin, expect to receive gourmet gifts — and we’re not just talking about the Five-Star seafood. Chef Eric Ripert treats his guests well, sending out special goodies to begin and end each meal. At lunch, you’ll start off with an amuse-bouche, usually the restaurant’s traditional smoked salmon rillettes with toast points. After lunch, a basket of warm madeleines or financiers ends your meal.

At dinner, the Manhattan restaurant presents an ever-changing amuse-bouche and caps off the dining experience with a plate of petits fours. The tiny desserts include a rotating selection of traditional chocolates, macarons, financiers and fruit jellies. If you’re lucky, you might also get to try the restaurant’s signature pre-dessert, called “The Egg,” made up of layers of milk-chocolate custard, liquid caramel, caramel foam, maple syrup and sea salt.

Le Bernardin presents its famous seafood in a beautiful and simple manner. Chef Eric Ripert sticks to his mantra that “fish is the star of the plate” when it comes to dish presentation; fresh seafood and seasonal produce bring natural color and texture, free of unnecessary garnishes or gimmicks. Tableside service is common at Le Bernardin, and your server will often sauce dishes in front of you.

Desserts at the Five-Star restaurant resemble edible sculptures, often featuring multiple complex components in one dish. Pastry chef Michael Laiskonis crafts a multitude of well-received desserts; among them, the elaborate “Egg” dessert, a layered confection served inside an emptied brown eggshell.

Calorie-counting foodies can find plenty to eat at Le Bernardin without blowing up their diets. The Five-Star restaurant specializes in fresh fish, and accordingly, celeb chef Eric Ripert’s menu includes a number of figure-friendly light options. The first section of the restaurant’s menu comprises “Almost Raw” dishes, which have lighter preparations and are generally lower in calories. Raw oysters, Vietnamese-style marinated hamachi and kampachi tartare with marinated Japanese cucumber should be good picks for dieters. Grilled and baked offerings on the rest of the menu tend toward the lighter side, but if you’re counting calories, stay away from the decadent desserts. Le Bernardin has enough options to keep you looking trim while still enjoying a delicious meal.

Le Bernardin’s menu centers around fresh seafood and seasonal vegetables. The New York restaurant’s fish is sourced daily, and veggies are farm-fresh. Chef Eric Ripert believes in cooking with the best ingredients and preparing them simply to produce the truest flavors possible.

Dishes on the winter menu incorporate seasonal products; you might find Nantucket bay scallops with baby leeks and a salad with the day’s market herbs and vegetables. The Five-Star restaurant also aims for sustainability, refusing to serve endangered species — not even ever-popular bluefin tuna, Chilean sea bass, shark or swordfish.

Le Bernardin serves plenty of fish, but much to the chagrin of little tykes, no fish sticks. Le Bernardin doesn’t offer a kids’ menu, but children are allowed to order a la carte, instead of sticking to the tasting menus required for adults. The New York restaurant doesn’t have a minimum age for diners; requests for reservations with children are handled on a case-by-case basis.

And while your kids are allowed in, we recommend calling a sitter to enjoy a meal at Le Bernardin. The elegant dining room, formal service and sophisticated food might be challenging for little ones, and you’d probably rather focus on each delectable dish, rather than your children wheeling-and-dealing for dessert.

If you want to kick back with a cocktail or two, visit the newly remodeled bar and lounge at Le Bernardin. Its 30 seats, which include spots at the bar and leather chairs at small cocktail tables, make for a great place to have a drink while you wait for your table. And if you can’t wait to taste chef Eric Ripert’s succulent seafood, opt to dine in the bar. There, you can order from Ripert’s menu without a reservation and without quite as much formality as the main dining room (you don’t even need to wear a jacket).

Famous for its superstar chef and super-fresh fish, Le Bernardin has been atop the New York food scene for several decades. The Five-Star restaurant serves innovative food in a subtly elegant setting.

You won’t be relegated to chomping on peanuts or pretzels if you end up grabbing a seat at Le Bernardin’s bar; the restaurant serves its entire menu at the bar. Sure, we recommend reserving a table in the elegant and contemporary dining room for the full effect, but a stool at the bar will let you enjoy the restaurant’s flawlessly prepared seafood.

Le Bernardin’s Five-Star menu comprises almost exclusively fish and other seafood, divided into three sections by preparation: Almost Raw, Barely Touched and Lightly Cooked. “Almost Raw” includes oysters and Vietnamese-style marinated hamachi, while “Barely Touched” features delights such as grilled Hawaiian escolar with a chilled carrot and lime mousseline with miso sauce. The “Lightly Cooked” features dishes that while fully cooked, don’t forget the taste of the sea, such as poached halibut with braised artichoke chestnuts and bacon with Persian lime-scented truffle broth.

Le Bernardin specializes in wine pairings that highlight chef Eric Ripert’s clean and creative seafood. The Five-Star New York restaurant offers ready-made pairings to complement its seven-course tasting menu, as well as the 10-course chef’s menu.

Wine director Aldo Sohm, winner of the title “Best Sommelier in the World” among many honors, and his sommelier staff at Le Bernardin can always make additional recommendations from the list that spans 900 wines. The sommeliers suggest both traditional and surprising pairings to go with the Five-Star restaurant’s simple and inventive cuisine. Le Bernardin specializes in wines from Burgundy, but also carries bottles from 12 different countries in its 15,000-bottle inventory. Ask your server or the sommelier for help in finding the right vintage to match your budget and palate.

Sommelier Aldo Sohm is the wine director at Le Bernardin. Sohm certainly knows his stuff; he won the impressive title of “Best Sommelier in the World” in a 2008 competition, after joining Le Bernardin the previous year. Sohm also helped the Five-Star New York restaurant land a 2009 James Beard Award for Outstanding Wine Service. Originally from Austria, Sohm now oversees the New York restaurant’s 900-wine list, which includes selections from 12 countries.

Le Bernardin specializes in Burgundies that complement chef Eric Ripert’s simple seafood preparations. The Five-Star restaurant’s 15,000-bottle inventory includes vintages dating to 1875. In addition, readymade pairings complement the restaurant’s seven-course Le Bernardin tasting menu and its 10-course chef’s menu. Of course, those pairings cost a pretty penny, but they help bring out the best of every dish Le Bernardin serves.

Le Bernardin has the best sommelier in the world. Really. Aldo Sohm, the restaurant’s sommelier, won the title “Best Sommelier in the World” in a 2008 competition. Sohm, originally from Austria, joined Le Bernardin in 2007 and oversees the Five-Star restaurant’s wine offerings as wine director and sommelier. Under his direction, the restaurant won a 2009 James Beard Award for Outstanding Wine Service. Le Bernardin’s 900-wine list contains pours from 12 countries, but specializes in white wines from Burgundy that complement chef Eric Ripert’s light and fresh seafood. And of course, we can’t forget the wine pairings: Carefully chosen pairings are offered with the seven-course Le Bernardin tasting menu and 10-course chef’s menu. Le Bernardin’s 15,000-bottle inventory includes vintages dating to 1875.

If you want to savor some over-the-top liquors, Le Bernardin has what you’re looking for. The New York restaurant offers an extensive collection of old and rare cognacs, armagnacs and calvados. The liquors complement Le Bernardin’s true drink focus: wine. Le Bernardin’s 15,000-bottle inventory includes wines from 12 countries with vintages dating to 1875. The restaurant specializes in white wines from Burgundy, which work well with chef Eric Ripert’s refined seafood offerings. Le Bernardin’s sommelier staff, led by wine director Aldo Sohm, can recommend wines or liquors to pair with your meal. Or, for less guesswork, choose the readymade wine pairings with your seven-course Le Bernardin tasting menu or 10-course chef’s menu.

Le Bernardin doesn’t offer specialty cocktails, instead focusing on wine. The restaurant does have a bar, however, so feel free to make a special drink request. If you opt for vino, Le Bernardin’s wines-by-the-glass list is large and varied; you can order a glass of champagne, sherry, white, red or dessert wine. Le Bernardin’s hefty wine list supplies the by-the-glass choices, and those offerings change often. The restaurant has a 15,000-bottle inventory that includes wines from 12 countries with vintages dating to 1875. The Five-Star seafood restaurant also offers an extensive collection of old and rare cognacs, armagnacs and calvados, if you prefer a more potent drink.

When you need a hot, caffeinated beverage, Le Bernardin can get you your fix with Illy coffee and myriad choices of tea. Cap off your meal with coffee, cappuccino, espresso or double espresso, or choose among an extensive range of teas from around the world. When we visited, selections included Keemun black tea from China and Sencha reserve organic green tea from Japan. Le Bernardin also serves chamomile and French lavender, verbena, and mint teas, if you prefer something herbal. The range of teas includes two special City Harvest blends, from which 20 percent of sales go to City Harvest, a food rescue nonprofit organization.

If you’re not interested in indulging in a full bottle of wine, you have plenty of by-the-glass wine options at Le Bernardin. The restaurant’s extensive selection of wines by the glass includes champagnes, sherries, white wines, red wines and dessert wines. Wines are chosen from Le Bernardin’s lengthy list and change often.

Wine director Aldo Sohm writes the chapters to Le Bernardin’s wine novel; Sohm won the title “Best Sommelier in the World” in a 2008 competition and oversees Le Bernardin’s 900-wine list that includes bottles from 12 countries. Le Bernardin has an especially impressive collection of wines from Burgundy meant to complement chef Eric Ripert’s carefully crafted seafood fare.

Le Bernardin offers many alcohol-free drinks including juices, virgin cocktails and caffeinated hot beverages. The New York restaurant’s sommelier also can make custom nonalcoholic pairings for you. All you need to do is ask.

Le Bernardin serves still and sparkling water from its own Fresh filtering system as well as major brands of bottled water from Aqua Panna, San Pellegrino and Evian. The renowned seafood restaurant offers an impressive range of black, green and herbal teas from all over the globe. And for the java lover, Le Bernardin serves coffee in a variety of styles.

When you need a refreshing glass of H2O, Le Bernardin gives you still and sparkling water options. Both types of water come from the restaurant’s own filtering system, but Le Bernardin also offers bottled waters. Familiar brands Aqua Panna, San Pellegrino and Evian, are all available to quench your thirst.

No matter what type of water you order, the staff will keep you glass filled. Le Bernardin offers impeccable service and attention to its customer, keeping in stride with its highly praised cuisine — one reason among many that Le Bernardin received our highest Five-Star rating.

The highly trained sommelier staff at Le Bernardin can always make recommendations from what can be a daunting (i.e. lengthy) wine list. But you’re in good hands at Le Bernardin — wine director Aldo Sohm won the title “Best Sommelier in the World” in a 2008 contest. Sohm, along with his staff of sommeliers, recommends both traditional and more unusual pairings to go with the New York restaurant’s beautifully prepared seafood dishes. Watch for the staff to pair wines, or even beers, with dishes in unconventional but delicious combinations.

Specializing in wines from Burgundy, Le Bernardin has bottles from 12 different countries in its 15,000-bottle inventory. The restaurant also offers preset pairings to go with the seven-course Le Bernardin tasting menu and the 10-course chef’s menu, letting you enjoy a great meal and wonderful wines without having to figure out pairings for yourself.